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users rating4/4

In my house we call this kind of
dish 'naughty good'. I made this for
Thanksgiving. Everybody raved about
it. Even those who originally
grimaced at the thought of brussels
sprouts ended up going back for
seconds. It was the hands down hit
of the meal. I followed the advice
of others and added the vegies raw
to the dish. They were cooked
perfectly. I did two other things
differently. First, I used asiago
cheese instead of parmesan. It was
fantastic. The other change was in
how I cooked it. It had to travel
about 45 minutes before it was to be
served. So, I cooked it the 40
minutes covered, then took it with
us. When we got there I added the
topping and cooked it for 20 minutes
at 375. Perfect. This is a very rich
dish, worth every calorie, but it
won't be on the weekly menu. It is
perfect for special occasions.

I just made this for Thanksgiving; I'm a vegetarian and wanted to bring something I could eat. However, the family members I shared it with loved it as much as I did. I didn't have a problem with the vegetables being soggy, but might skip the blancing next time just because I do like vegetables to be crisp. It was a hassle to make, but well worth it. Best recipe for brussels sprouts I've ever eaten!

Having read all the reviews, I opted to skip the blanching step. However, my cauliflower could have been more uniform in size because some pieces were still a bit too soft. Also, I think that using all cream made it a bit too rich and next time I will probably use half & half. It was still a hit at my parents house and everyone has asked for the recipe.

I brought this dish to my monthly supper club and everyone loved it! To answer the previous reviewer, I did prepare it the day before and it was fine. Just leave plenty of time to let it come to room temp the next day. I blanched the veggies and didn't think it was mushy but I will skip that step next time to see what happens. Delicious!

I agree - no need to boil the
vegetables. I had to add a bit more
cream than was called for, but I think
I reduced the cream mixture too far so
that was my fault. I think it could be
improved by adding horseradish and/or
dijon mustard to the cream, but it's
delicious as-is!

Do not boil the vegetables! If you just put the raw veg in the oven and follow the recipe otherwise this dish turns out lovely. I'm glad I listened to a previous review. It would be a mushy mess if you boiled the vegetables first.

People loved this one but the preparation took a while with the quartering the brussels sprouts and cauliflower, putting them in ice, browning the breadcrumbs, making the reduction sauce, shreading the cheese - yeesh!

I've made this twice now. The first
time I thought it was good but the
vegetables were too mushy. The
second time I skipped the blanching
step entirely and just assembled the
casserole per directions with raw cut-up vegetables and then baked,
covered and then uncovered, for the
times recommended. Much better, in
my opinion. It will be on my menu for Thanksgiving.

Absolutely decadent. Taking two less-loved veggies and making them universally enjoyed is a tough task. My husband, who is no fan of either brussels sprouts or cauliflower loved this. Will definitely be on the table this Thanksgiving.